No-Churn Salted Caramel Snickerdoodle Ice Cream
This no-churn ice cream is made from a base of sweetened condensed milk and whipped heavy cream. Homemade salted caramel is swirled in along with crushed snickerdoodle cookie pieces.
Equipment
Ingredients
For the Caramel
- 1/2 cup Granulated sugar
- 2 tbsp Water
- 3 tbsp Salted butter
- 1/4 cup Heavy cream
- 1/2 tsp Kosher salt
- 1 tsp Vanilla extract
For the Ice Cream
- 14 oz. can Sweetened condensed milk
- 2 cups Heavy whipping cream
- 2 cups Crumbled snickerdoodle cookies about 3-4 cookies, homemade or store-bought
Instructions
For the Caramel
- In a small saucepan, heat water and sugar over high heat. Stirring frequently until the sugar has dissolved. Once the sugar starts to bubble, stop stirring. Allow to cook over medium-high heat until you get a dark amber color. 8-10 minutes.1/2 cup Granulated sugar , 2 tbsp Water
- Once amber, turn off the heat. Add in the butter and stir to combine. Remove from the heat and pour in the heavy whipping cream, stirring frequently as the caramel will bubble. Mix in the salt and vanilla extract. Set aside to cool slightly.3 tbsp Salted butter , 1/4 cup Heavy cream , 1/2 tsp Kosher salt, 1 tsp Vanilla extract
For the Ice Cream
- In a large mixing bowl whip the heavy cream on medium-high speed using an electric hand mixer with the whisk attachment until stiff peaks form, 5-8 minutes. Fold in sweetened condensed milk.14 oz. can Sweetened condensed milk, 2 cups Heavy whipping cream
- Fold in crumbled snickerdoodle cookies, set some aside to sprinkle on top if desired and swirl in the salted caramel. Pour the ice cream mixture into a metal loaf pan or glass container. Cover, and freeze 4-6 hours until hardened.2 cups Crumbled snickerdoodle cookies
- Scoop and enjoy. Leftover ice cream will keep covered in the freezer for up to 2 months. Extra caramel sauce can be drizzled over the ice cream of store in the fridge for up to a week, reheat when needed.
Notes
*Snickerdoodle cookies can be crushed by hand or in the food processor.
*Heavy whipping cream can be whipped in a stand mixer fitted with a whisk attachment as well. Make sure you don't substittue half and half or milk. I don't recommend substituting Cool Whip either.
*Use store-bought snickerdoodles or homemade, here is my easy recipe for homemade snickerdoodle cookies! Cookies can be soft and chewy or more crisp and crunchy.
*Use all of the caramel or keep some extra to drizzle on the ice cream when serving! You can also use store-bought caramel sauce, you need about a cup.
Nutrition
Serving: 1servingCalories: 778kcalCarbohydrates: 79gProtein: 9gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 104mgSodium: 469mgPotassium: 302mgFiber: 1gSugar: 54gVitamin A: 1299IUVitamin C: 2mgCalcium: 194mgIron: 2mg